Chocolate Vs. Compound
- Category: Web Articles
- Client: NIVDU
- Project date: 16 June, 2020
- Caution : These articles supplement Commodity Guides maintained by NIVDU of Sri Lanka Customs. They contain general information about commodities and their various aspects that have an impact on value.
Many countries regulate ingredients that can and cannot be included in chocolates. The three major varieties of chocolate are milk chocolate, dark chocolate and white chocolate. These are made from combining cocoa, cocoa butter, sugar, milk, flavor ingredients and additives.
In compound, cocoa butter is replaced with vegetable fats such as palm kernel oil or coconut oil. Vegetable fats are far less expensive than cocoa butter and hence significantly reduce the cost of the final product.
The distinction between chocolate and compound is not commonly known in Sri Lanka. The cocoa butter in real chocolate melts at human body temperature, giving chocolate a “melt-in-your-mouth” quality.
Use of vegetable fats does not by default make compounds a cheap variant of chocolate. In the EU, chocolate is allowed to have upto 5% vegetable fats. But in the US, products which use vegetable fat cannot be named ‘Chocolate’.
Generally the percentage of cocoa and cocoa butter drives up the price of chocolate and compound as they are the more expensive ingredients.